Method of drying macaroni, spaghetti, and like dough products



March 13 1928. 1 1,662,656

. M. VABRAMCHIK METHOD OF DRYING MACARONI, SPAGHETTI, AND LIKE DQUGH PRODUCTS Filed Dec. 1, 1925 2 Sheets-Sheet 2 ZIZJ J 28 ATTORNEY$ Patented Mar. 13, 1928.

UNITED STATES PATENT OFFICE.

MAX ABRAMGHIK, 0F CONEY ISLAND, YORK.

Application filed December My invention relates to .a new and improved apparatus for drying spaghetti, macaroni, noodles and similar foods.

One of the objects of my invention 15 to devise a mechanism which will cause the long straight sticks of macaroni, spaghetti and similar foods to dry without altering their shape, as it is desirable that such foods should reach the consumer in the form of long straight sticks.

Another object of my invention is to devise a mechanism which can be regulated with great ease and efliciency. 7

Another object of my invention is to devise a mechanism of this character which will enable a forced circulation of air to be efiiciently employed so as to minimize the time during which the drying operation takes place.

Other objects of my invention will beset forth in the following description and drawings which illustrate a preferred embodiment thereof, it being understood that the above general statement of the objects of my invention isintended merely to generally illustrate the same and manner.

Fig. 1 is a sectional view partially in elevation.

Fig. 2 is a section on the line 2-2of Fig. 1.

Fig. 3 is an elevation illustrating another embodiment of my invention.

Fig. 4 is a section on the line t l of Fig. 3.

In drying noodles and particularly spaghetti and macaroni, it is necessary to conduct the operation with great care. The operation is not merely a drying one, as it is believedthat certain chemical changes take place during the evaporation of the water in the dough. If these chemical changes are not carefully regulated, then the dried food is so brittle that it crumbles into a powder when it is handled, which of course is highly objectionable.

It has'heretofore been customary to hang the food material for a long period of time in the open air. This took a great deal of time and furthermore, for sanitary reasons, it is desirable to minimize the length of time of the drying operation.

It has also been suggested to dry the food materials by means of air currents, but prenot to limit it in any 1, 1925. Serial No. 72,443.

vious attempts have not resulted in produc: ing long straight sticks of properly dried macaroni, spaghetti or the like. I According to the embodiment shown in Figs. 1 and 2, a chamber having walls is provided and this chamber is provided with a series of racks 11 upon which the spaghetti, macaroni N, or the like can be hung. 1 central hollow shaft 12 provided with a bottom bearing portion 14 is provided and this hearing portion 14 rests-upon a suitable pedestal by means of intermediate .ball bearings 17. The base of this pedestal is connected to a suitable foundation by means of bolts 18.

The hollowshaft 12isprovided with a series of fan blades 19 which are adapted to cause a current of air to be driven downwardly. Hence, a. central umn of air is produced in the drying chamber and thiscolumn of air does not directly flow over the strings of spaghetti, macaroni or the like.- However, the moisture absorbed by the air in direct contact "with the dough product can diffuse into the central space or zone of the drying chamber and be carried off by the descending col umn of air.

As shown in Fig. downwardly by the low bearing blades 19 enters the holportion let through the opening 16. This air then passes upwardly into-the bottom inlet and then into the bottom 13 of the shaft 12.

This prevents the downward current of air from spreading outlaterally in a direction awayfrom the central shaft 12. If the air were thus allowed to erally, it would thentend toflow upwardly in the space or zone-in which the products are located, so that these products would be subjected to the drying action-of a substantial and upwardly directed current of air, which I desire to avoid. Y

Hence, the long straight sticks of moist macaroni, spaghetti and the like are shielded from contact with any powerful air current. Also, if any flow of air is produced in the lateral zone of the drying chamber, thatis, the zone in which the dough products are located, such air currents are downward;

A heater of any ordinary type may be installed in the drying chamber 10 and I prefer that this heater, if used, should be spread out latdescending col- 1 the air which is driven located adjacent the bottom of the shutter 12. Such a heater is not necessary if it is desired to dry macaroni and spaghetti. However, if it is desired to dry short noodles which are placed within the drying chamber in a series of piled up trays or the like, then it is preferable to have a heat- 1e31 H located at the bottom, of, the chains As clearly shown in Fig. 1, the top of the hollow shaft 12 has a series of openings .20 and the shaftpasses through a sleeve or extension of the conduit 21 to which the casing 22 of an exhaust fan is. connected. This exhaust fan has a shaft to which a pulley 23 is connected andthispulley 23 is driven by means of the belt 2-l. The belt 2* is connected to a pulley of-the hollow shaft 12 and the hollow shaft 12 is driven by means of a belt 25 which is connected toa pulley 21' of the shaft of the motor 26. The outlet endof the casing of the exhaust fan may be externalto the chamber 10, so that a. regulated amount ofair can be forced out of the chamber without producing any upward air currents.

A window 31 having an adjustable shutter of any ordinary-type is provided so as to admit fresh air into the apparatus. The use offthe exhaust fan 'is, only necessary where it is desired'to more positively regulate t-he amount of fresh air entering through the window 31, independent of the action of the fan blades 19.

As clearly shown in Fig. 2, the chamber is provided with sliding doors 28 which may be opened in orderto place the material within the chamber 10 or to take it out after the drying operation has been completed.

However, it is not necessaryth'at the doors 28-shou1d be left open while the material iss-being dried, although this may be done if desired.

It is obvious that even'il' the doors 28 are left slightly open while the drying operation is beingconducted, that the dough food. will be. dried by adescending current of air.

By locating the driving mechanism and the blower at the top of the apparatus, inspection and repair thereofis very much facilitated.

In the embodiment shown in Figs. 3 and 4, the shaft 12 .is still drivenby means of the belt 25 which. passes over the shaftof the motor 26. The blades 19 still actto drive the air downwardly in the chamber 10. In this instance, however, a suction blower 29 is provided, the shaft 30 thereof being operated bymeans of a belt 24. \Vindows 31 are provided at opposite corners of the device, and-these windows are provided with adjustable shutters so as to regulate the flow of air.

In this embodiment the outlet of the suction devices 29 passes through one of the walls of the chamber 10. This outlet" cannot be seen in Fig. 3 because it is hidden by the base .29 of the member 29.

In this embodiment a heater might be located, if desired, in any convenient part of the chamber 10, preferably at the bottom thereof. Since the suction blower 52$ located at the bottom of the chamber, a downward current of air produced, as in the embodiment before mentioned.

If desired, in the embodiment shown in Figs, 3 and l, the blades 1?) could be so mounted as to cause the air in the center of the chamber to be forced upwardly, thus insuring a downward circulation of the air at those points of the chamber in which the spaghetti, macaroni or the like located.

Practical experience has shown that by using this method of drying the doughy materials that greater rapidity of operation is secured with much less care on the part of the operator. In drying operations as heretofore conducted by means of a forced circulation of air, it was necessary to carefully regulate the speed of the drying o eration at various stages thereof and constant attention on the part of the operator was necessary. It was necessary to open or close the sliding doors to a greater or less extent at various stages of the drying operation, and to generally conduct the method in such a manner that really precise regulation was not possible.

According to my method, the-regulation can be very readily and elliciently accomplished at all times.

I have shown a preferred en'il'iodimcnt of my invention, but it is clear that numerous changes and omissions could be made without departing from its spirit.

I claim 1. A method of drying spaghetti, macaroni and'lilte dough products which consists in arranging said dough products in a substantially enclosed drying chamber in a lateral zone around a central zone which is free from said products, amll'orcing an air current downwardly through said ccntral zone, while causing the downwardly directed air current to move away from said dough products in a path spaced from the zone in which said dough products are located, the moisture in said lateral zone/being free to diffuse towards and into said central zone.

2. A method of drying spaghetti. macaroni and like dough products which consists in arranging said dough products in a substantiallyenclosed drying chamber in a lateral zone around a central zone which is free from said products, and forcing an air current downwardly through said central zone, while causing the downwardly directed air current to move away from said dough products in a path spaced from the zone in which said dough products are located, while simultaneously exhausting air from the central portion of the bottom of the drying chamber to cause the downward- 1y directed air current to move in the direction of the exhaust, the moisture in said lateral zone being free to diffuse towards and into said central zone.

3. An apparatus for drying macaroni, spaghetti and like dough products comprising a drying chamber having an inlet at the upper part thereof, a vertical shaft located in said chamber and around which the supports for said dough products can be arranged, the said shaft having fan blades connected thereto, and means adapted to actuate said shaft to cause said fan blades to drive the air in said chamber downwardly, the moisture in said lateral zone being free to diffuse towards and into said central zone.

4. An apparatus for drying macaroni, spaghetti and like dough products comprising a drying chamber having an inlet at the upper part thereof, a vertical shaft located in said chamber and around which the su ports for said dough products can be arranged, the said shaft having fan blades connected thereto, and means adapted to actuate said shaft to cause said fan blades to drive the air in said chamber downward ly, said shaft being hollow and having-inlet openings at the bottom thereof and outlet openings at the top thereof, and exhaust means associated with said outlet openings, the moisture in said lateral zone being free to difl'use towards and into said central zone.

In testimony whereof I affix my signature. MAX ABRAMCHIK. 

